Qualidade da cachaça com cana moída em 3 intervalos de tempos diferentes após o corte em 24, 48, e 72 horas, corrigindo o PH, com e sem o controle de temperatura na fermentação.

Abstract

Sugar cane arrived in Brazil with the Portuguese in the sixteenth century, becoming the second major cycle of the country's economy, which succeeded that of the wood extractor. Since that time and until today, the sugarcane culture has been very important for the economic development of Brazil (CARDOSO, 2006). Cachaça was invented on the São Paulo coast in the third decade of the 16th century. There is no way you need the year of your birth, but it is certain that it came with the first sugar mills in the country. Some historians say that in the sugar mills, during the boiling of the garapa, a foam appeared that was removed from the pots and thrown in the troughs to serve as food to the animals. The slaves, seeing the animals consume that broth, decided to try it so much that they began to try it often. Sugarcane (Saccarumspp.) Is the most used in the production of sugar, alcohol and cachaça is a plant of the family poaceae and belongs to the monocot class, being a hybrid variety involving two or more different species. It originated in Oceania (New Guinea) and Asia (India and China), the main features of this family are spike inflorescence, stems growth, leaves with blades at its edges and open sheath. The sugarcane reaches the state suitable for the extraction of the broth (milling), when it is in the stage of maturation. states that maturation is the physiological process of transport and storage of sucrose in paraquimatous stem cells The broth before proceeding to the dilution goes through filtration and decanting by separating the bags, solid particles and soil residues. The water to be used in the dilution must be potable The pH of the broth usually ranges from 5.0 to 6.0, the pH considered suitable for the production of cachaça by the yeasts saccharomycescerevisiae, is around 4.0 to 4.5. For pH correction it usually uses acidic juices such as lemon, orange and / or sulfuric acid solution (H2SO4) added to the broth and stirring until the desired pH is reached. There are some types of yeast for the preparation of a cub-foot in the production of cachaça. Among them the hickory, selected and pressed. In the laboratory experiments the selected one was used. The definition of fermentation is the phenomenon through which sugars are transformed into alcohol and carbon dioxide, mainly by the action of yeasts of the species saccharomycescerevisiae. It is divided into three phases: preliminary, main and complementary. Distillation consists of the passage of the liquid phase of a substance or mixture under heating to the gaseous state (boiling), which then returns to the liquid state by means of cooling (condensation). It is observed in the samples with the control of the temperature in the fermentation, that the amount of sugarcane is lower, with 45,360 kg, having loss of 0.500 kg, varying in 1.66% in its total weight, and obtained an extraction of broth in the mill of 47.24% on average. It is possible to analyze that, for the samples without the control of the temperature in the fermentation, there is a larger quantity of sugarcane, with a weight of 126,718 Kg, having a loss of 1.108 Kg, with an average variation of 1.31% and obtained an extraction of 42.81% on average. Therefore, it can be noticed that the sugarcane with a larger amount obtained a loss in the small weight compared to the sugarcane with the smaller amount, but on the other hand the sugarcane with the smaller quantity obtained a better extraction. For the fermentation without the control of temperature, the fermentation period of the samples of 24 and 48 h was above the ideal for the production of cachaça, this can impact the final quality of it, only the sample of 72 h was within the manufacturing standards of cachaça, and all dornas varied in volume, but remained within the volume standards, which was 80% of the volume of the dorna (VUD). For the two samples that were above ideal, probably the temperature was below 25 ° C, causing the inhibition of yeast cell activity, due to the local conditions, because it added only 20% of cubic feet, influencing this parameter. We use plastic dornas, with capacity of 40 L and with variation of volume, the results with the control of the temperature in the fermentation showed better, with periods of fermentation within the standards, except the sample of 24 h that obtained a small variation. In the fermentation, more satisfactory results, the dilution of the broth without volume variation, the percentage of useful volume of the dorna (VUD) were identical for all dornas, in addition to all the equipment maintaining the fermentation within the established standards, dornas of glass, with capacity of 9 L and without volume variation. According to the above graph, we can observe and prove with numbers that the head fraction with the control of temperature in the fermentation presented the best results in the acidity, with 136.11, 95.52 and 107.46 mg of CH3 COOH / 100ml, for the 24h, 48 and 72h cane samples, respectively. The normative instruction no. 13, dated June 30, 2005 (MAPA 2005), establishes that cachaça with up to 150mg of CH3 COOH / 100ml is acceptable for consumption, based on this information all the samples were within the standards. Comparing with the samples without the control of temperature in the fermentation, they obtained two samples above the standards, the one of 171,93 and the one of 155,22mg of CH3 COOH / 100ml, of the samples of cane of 48h and 72h respectively. We can conclude that the samples with the control of temperature in the fermentation obtained better results, were more efficient being within the standards of cachaça. In relation to the canes to which it obtained the best result was the cane of 24 h in the fraction of heart with the control of temperature in the fermentation obeying the established standards for the production of quality cachaça.